Hario Switch Immersion Dripper 02 Studio Shot

Hario Switch Immersion Dripper 02

Curated Benchmark: Hario (Japan)

Heatproof borosilicate glass cone, silicone base with stainless steel ball valve and one-touch release switch.

The Rwenzori Extraction Protocol Database

Explore calibrated dose, yield, grind micron ranges, and pouring cadence for this model across 10 official brew methods.

Open Recipe Database →

Precision Extraction Parameters

Calibrated Dial-in Protocols

V60 Pour-Over

  • Dose (Coffee): 15g
  • Yield (Water/Output): 250g
  • Grind Size: Medium-Fine (Similar to coarse sea salt)
  • Water Temperature: 94°C (201°F) - Hotter water helps extract those bright fruit notes.
  • Brew Time: 2:30 - 3:00 minutes
  • Equipment Note: Set the Ode Brew Grinder Gen 2 to 5.1

Step-by-step Instructions:

  1. Rinse your paper filter with hot water and discard the water. Add your 15g of ground coffee.
  2. 0:00 - Bloom: Pour 45g of water in circles. Swirl the brewer gently and let it sit for 45 seconds to release trapped gases.
  3. 0:45 - First Pour: Pour in slow, concentric circles up to 150g of water.
  4. 1:30 - Second Pour: Continue pouring gently until you reach your total weight of 250g.
  5. Give the brewer one final gentle swirl and let it drain completely.

Rwenzori Dial-in Pro-Tip: Naturally processed Rwenzori coffees can sometimes produce more "fines" (coffee dust) when ground, which might slow down your brew. If your water is draining too slowly, try grinding just a tiny bit coarser next time!

The Rwenzori Protocol: Espro Micro-Mesh Immersion

  • Dose (Coffee): 20g
  • Yield (Water/Output): 280g (Ratio 1:14.0)
  • Grind Size: fellow ode gen2: 7.0 - 8.0 | comandante c40: 26 - 28 clicks | mahlkonig x54: 28 - 30 | mahlkonig ek43: 11.0 - 12.0 | eureka mignon specialita: 6.5 turns | timemore c3: 19 - 20 clicks
  • Water Temperature: 95°C
  • Brew Time: 4:00 minutes steep
  • Equipment Note: Matched: espro-p7, chambord-french-press

Step-by-step Instructions:

1. Preheat double-walled stainless vessel with boiling water. Empty vessel.

2. Add 20g coarse coffee.

3. Add 280g water at 95°C. Stir vigorously 5 times with bamboo paddle.

4. Place lid on with filters resting just above slurry. Wait 4 minutes.

5. Press plunger slowly downward over 20 seconds. Patented dual micro-filters seal out all grit.

Rwenzori Dial-in Pro-Tip: Espro's silicon gasket stops extraction the instant plunged, allowing you to sip hot coffee from the carafe without bitter stewing.

🎬 World-Class Barista Dial-in Tutorial

Curated master barista tutorial demonstrating distribution, dial-in mechanics, and extraction routines.

Institutional Disclosure & Co-Branding

Red2Roast maintains an independent engineering compendium. All dial-in profiles are developed in-house for 100% natural-processed Rwenzori beans. Trademarks belong to Hario.
Manufacturer representatives and distribution partners: contact partnership@red2roast.shop or concierge@red2roast.shop.